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1/3 cinnamon stick.

There are several theories about the etymology of the word, with the archaic term "nog" variously defined as a drinking vessel, a shot of alcohol, or a type of strong ale.Today, eggnog is a common holiday treat in many parts of Europe and North America, as well as in Commonwealth countries like Australia and New Zealand.. Can I make my own eggnog?.

It's actually rather simple to.make your own eggnog.: You'll typically start by whisking egg yolks with sugar in a double boiler setup over low heat, then mix in your milk (or cream) and spirits (if using) and, often, whipped egg whites.

We like to fold some whipped cream into the mixture for even more body.It's also more than possible to make a delicious vegan version, like this vegan eggnog made creamy with almond milk, tahini, and pureed basmati rice.

Still, there's no shame in buying the premade stuff in the cartons; check out our roundup of.

the best grocery-store eggnogs."I can manipulate it in endless ways, folding in curd, tahini, jam — the possibilities are endless."

Use high-butterfat (82% to 84%) butter, such as Kerrygold or Plugrá, for the richest taste.. Notes from the Food & Wine Test Kitchen.The addition of beaten egg whites to the batter keeps the lemon chiffon cake layers light and airy, and, for a final flourish, Piligian embellishes the frosted cake with edible flower petals, mint leaves, pools of glistening jam, fresh berries, and sliced citrus.. Toasting coriander seeds before grinding them enhances their earthy, lemony flavor, adding dimension to the homemade berry jam.

Use it as a sensational breakfast spread, or do as Sasha Piligian does, and work it into the buttercream frosting.. Make ahead.The Blueberry-Coriander Jam (which yields 1 3/4 cups) can be refrigerated in an airtight container for up to 2 weeks.